Description
Delicious lemon cream cheese sandwich cookies that are soft and filled with a creamy lemon filling.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 to 2 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract, then mix until smooth.
- Add the dry ingredients and mix just until a soft dough forms.
- Chill the dough for 30 minutes to make it easier to shape.
- Scoop tablespoon-sized portions, roll into balls, place on the baking sheets, and flatten slightly.
- Bake for 9 to 11 minutes, until the cookies are set and the edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the cream cheese and butter until smooth.
- Mix in the powdered sugar, lemon zest, lemon juice, and enough cream or milk to make the filling fluffy and spreadable.
- Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to make sandwiches.
- Chill for 15 to 20 minutes before serving if you want the filling to firm up slightly.
Notes
- These cookies can be stored in an airtight container for up to a week.
- For a stronger lemon flavor, increase the lemon zest in both the cookies and filling.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies